Bób, (the broad bean, Vicia faba, fava bean) is a legume with a long tradition in Polish cuisine. In Poland, broad beans are particularly popular during the summer months, when they are fresh and readily available at markets and stores. Poles often enjoy broad beans as a healthy and nutritious meal. Traditional recipes, such as “bób smażony na maśle” (broad beans fried in butter), are very popular in Polish cuisine.
Broad beans are rich in protein, fiber, vitamins (especially vitamin B1, B6, and folic acid), and minerals (calcium, iron, magnesium, and potassium). They are also a good source of antioxidants. Due to their high protein content, broad beans are popular among vegetarians and vegans as a meat substitute. In the past, broad beans were often consumed as an inexpensive source of protein, which was especially important in times when meat was scarce or expensive.
Fresh broad beans are available at Polish markets from June to August, which is also the period when they are consumed the most. Freshly harvested, they have the best taste. I have eaten dishes made from dried fava beans many times, but when I had the opportunity to taste them fresh in Poland, I couldn’t resist.
A portion of fresh broad beans fried in butter with young potatoes and a few slices of bacon (yes, I know, the diet effect is completely lost here 🤦🏻♂️) cost 27 PLN (6.40 EUR) at the Pyra Bar in Poznań (see Where to Eat in Poznań). Would I have broad beans again? Definitely yes!
Broad beans are also used in many other cuisines outside of Poland. In Mediterranean countries such as Italy, Greece, Spain, and Morocco, broad beans are a common part of the diet. In Middle Eastern countries such as Egypt, Lebanon, and Israel, broad beans are a staple ingredient in many traditional dishes. And in Great Britain, broad beans are popular as “fava beans.”
Have you had the chance to taste fresh broad beans, a relatively unusual ingredient?
Bon appétit!
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